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Spices and Herbs Shine at Aziza
While I'm super proud of Chef Mourad Lahlou kicking some real cool derrière on Iron Chef, I'm more impressed with his current menu. I haven't been there in over a couple years and the food is, I'm real happy to see, is better than ever.
The self-taught chef really knows a thing or two about his spices. The orange and saffron infused mussels are really packed with flavor - a thumbs up in my book. The portions are quite generous, so bring a big belly to the table. The fluffy and well-excuted Basteeya alone could have filled me up but I had to forge on.
The beef cheeks with brown butter are so tender you don't need a knife. The carrot-tomato stew that accompanied it is outta this world - yum! I'd be pretty happy if I can get jars of this and eat it all day long with couscous, and nothing else. The squab with thyme-ras el hanout is also excellent - very moist, succulent, and well paired with the earthy hon shimeji mushrooms.
If you still have room left, get the hibiscus granita for dessert. It comes with a layer of rose parfait, making it the perfect ending to such a lush and decadent meal. I'll be back for sure. The drinks are also real awesome - try the muddled tarragon with cardamom or the verbena with wild spearmint.
Tagged as: chef, drink, food, gourmet, restaurant, San Francisco
